60 - 19 Bellerose Drive
9 mars 2026
Réussi***The smaller spray bottle labeled Bleach did not contain a sanitizer solution. The label was removed and the bottle was going to be taken home.-corrected during the inspection.
***There was a plumbing concern with the spray faucet for the back sink leaking.
***Soiled cloths were used to cover clean dishes. Discussed that the cloth covers were not clean and sanitary. They were removed during the inspection and the dishes were turned upside down to help prevent contamination.
Ce restaurant a été inspecté 6 fois depuis le 20 juin 2024, avec 6 réussites et 1 fermeture au dossier.
***The smaller spray bottle labeled Bleach did not contain a sanitizer solution. The label was removed and the bottle was going to be taken home.-corrected during the inspection.
***There was a plumbing concern with the spray faucet for the back sink leaking.
***Soiled cloths were used to cover clean dishes. Discussed that the cloth covers were not clean and sanitary. They were removed during the inspection and the dishes were turned upside down to help prevent contamination.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
***There was a wooden stand in use under the ice machine. Wood is a porous surface that is not cleanable. Wood is to be finished with a smooth washable surface (ie painted).
***there were damaged utensils and soiled utensils being stored in the back processing area., Showed the damaged colanders and told the operator that damaged equipment was to be removed from the facility. There were also containers with paper wrappers and uncleanable areas present. They were also to be removed.
Feb 24, 2025, ***The front cooler was not maintaining a temperature below 4C. Probe thermometer was used and the temperature was over 5C., Feb 18, 2025, ***The front prep cooler was 8C top and bottom. The top being left open may have contributed to this unacceptable temperature. Ensure that the unit is maintained at 4C or colder.
***there were wet containers present that were reported to have just been washed. There was no sanitizer residue present. Discussed proper dishwashing procedures and the operator indicated that they rinse the sanitizer off. Discussed that this was not the acceptable procedure. Explained the proper procedure and checked again after staff re-washed and sanitized the dishes. There was no sanitizer present on the dishes again. Set up the dishwashing and demonstrated proper dishwashing and air drying., Showed how to air dry the dishes.
***there were no effective plugs for the dishwashing sink. Operator indicated she could not find them. The facility was operating without the capability to set up proper dishwashing. Temporary set up was put in place. Reinspection will be done tomorrow and proper dishwashing is to be demonstrated.
***Pest control records were not available for review at the time of inspection.
***The back door was open without vermin control in place (there was no screen present).
***There was a wooden stand in use under the ice machine. Wood is a porous surface that is not cleanable. Wood is to be finished with a smooth washable surface (ie painted).
***Cardboard was being used as a counter cover. Discussed that the cardboard was not a cleanable surface. It was removed during the inspection.
***Temperature logs and food safety record keeping were not being maintained. Staff were unaware of the need to take temperatures of the coolers, hot holding, sanitizer solution or record keeping.
***Discussed procedures and staff indicated that the meat was cooked then allowed to cool before being put in the hot holding unit. Explained that the hot food was to be kept above 60C at all times. The hot holding unit was not to be used to re-heat foods as it was a hot holding unit that would keep the food at a safe temperature not reheat it.
***Tongs were stored in room temperature water. Equipment that is going to be re-used is to be stored safely between uses. Tongs can be stored in ice water, in a sanitizing solution or washed and sanitized after each use and stored in a clean and sanitary condition.
***The hot holding drawer unit had cooked meat present that was 46 to 50C. Discussed with staff options were to discard the product that had been temperature abused or re-cook to 74C. He started re-cooking during the inspection.
***The white domestic refrigerator was 7C. Ensure the unit is capable of maintaining a temperature below 4C at all times.
***There was perishable product being left out at room temperature. cooked meat for customer consumption was being left on the counter uncovered and without temperature control., *cut vegetables were being left in containers on the counter in the back.
***The front prep cooler was 8C top and bottom. The top being left open may have contributed to this unacceptable temperature. Ensure that the unit is maintained at 4C or colder.
***The front prep cooler was being left open between uses. This could be allowing the cooler temperature not to be maintained and also provides the opportunity for the food to become contaminated.
***Pest control records were not available for review at the time of inspection.
***Finishes were not smooth and easily cleaned on the corner of the prep cooler counter in the back area. The duct tape on the surfaces crated an uncleanable area.
***There was a wooden stand in use under the ice machine. Wood is a porous surface that is not cleanable. Wood is to be finished with a smooth washable surface (ie painted).
***The washroom door was left ajar and it opens into a food storage and transportation area. Ensure that the door is closed at all times. A self closing mechanism is needed for the door.
***There were concerns with the lack of sanitation. There were soiled containers stacked up in the back. There was debris present on the meat slicer. There was a build up of dirt/debris present on equipment.
Spray bottle was labeled as to the contents during the insepction.
***The back hand washing station soap was supplied during the inspection.
***An empty can and plastic container lid appeared to be used as scoops in the bulk area. Discussed that scoops were to have handles. Handleless containers were no acceptable scoops. They were removed and discarded during the inspection.
***Canopy cleaning through to the roof was not up to date (due May 2024). There was a build up of grease and accumulation present on the reachable portion of the unit. Operator indicated that she thought that the unit had been cleaned through to the roof in Feb or Mar. She will provide invoice or information from the company by Monday. Picture received of the updated cleaning that had been done in June by Max Air Duct Cleaning.